Soooooo – for New Year’s I’ve decided to pose a challenge to myself and to my clients and to anyone else who wants to jump on the gravy train… (drumroll please)… to give up sweets and shopping for the month of January. You heard me – SWEETS and SHOPPING. You guys know that I have a sweet problem and shopping problem (mainly Lululemon), so I said to myself – self, you have everything you need, what can you do to start the year off right, save money and pose a challenge to both you and your clients? And well, that was what I came up with. We will see how it goes…
Naturally, I have to get rid of all of the chocolate in my house, so my friend and and fellow BBC instructor Chase had asked to come be my sous chef and talk Barry’s and fitness sometime. I told him – well, it’s now or February!! He chose now.
Chase came over and I was armed and ready with a recipe I found from Detoxinista to combine and get rid of my mushy bananas, peanut butter chips and chocolate chunks. We chatted about goals for 2015, Barry’s, and chocolate while I whipped up these beautiful little nuggets. And then Chase ate about 10 of them. Okay, more like 6. No, maybe 10. (And he took some to go). Needless to say – hot out of the oven – these are winners! Add a glass of skim milk and it’s heaven!! As you can see Chase quite enjoyed them!
I couldn’t think of a better way to have my last baking session of 2014 than with a friend over good conversation, peanut butter and chocolate!
Happy almost 2015 everyone!! Watch out for some new blogs coming that I hope will inspire to start off this new year right!
- 1 cup natural organic peanut butter
- 2 very ripe bananas, mashed (about 1 cup mashed)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 whole eggs
- ½ teaspoon sea salt
- ¼ cup honey (or stevia, to taste)
- 1 teaspoon cinnamon
- Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana
- Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
- In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
- Scoop the batter, using a ¼ cup, into each muffin liner.
- Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
- Allow to cool for 15 minutes before removing from the pan.
- Serve immediately, or store in a sealed container in the fridge for up to a week!